Start by boiling a pot of water and cook pasta until al dente. That is just one of my tips of overlapping ingredients in my 30 Minute Meal Planning for the Busy Mama post. I love to make this recipe to use up the extra shredded cheddar cheese we have to avoid throwing it out. We turned this dish into a healthier-ish version opting out of the Velveeta and keeping it a stovetop variety. This recipe was inspired by Mom’s Macaroni and Cheese recipe, but we didn’t want to use Velveeta cheese. When that happens, I call that a win in my book! My 2-year-old eats every single noodle on her plate and my husband always goes back for seconds. I always dreamed about creating a homemade stove top macaroni and cheese recipe my entire family loves.
We make it about twice a month and it makes enough for two nights with our family of 3. Let me start by saying this is my all-time favorite stove top macaroni and cheese recipe. For more information, please read my disclaimer here. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you.
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